A Bibliography of Hotel and Catering Operation

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A Bibliography of Hotel and Catering Operation

A Bibliography of Hotel and Catering Operation

  • Author: Philip Nailon
  • Publisher: N.A
  • ISBN: N.A
  • Category: Caterers and catering
  • Page: 252
  • View: 1186
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Guide to Sources for Agricultural and Biological Research

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Guide to Sources for Agricultural and Biological Research

Guide to Sources for Agricultural and Biological Research

  • Author: J. Richard Blanchard,Lois Farrell
  • Publisher: Univ of California Press
  • ISBN: 9780520032262
  • Category: Reference
  • Page: 735
  • View: 5287
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A guide to information sources including abstracts and indexes, library catalogs, government publications, review literature, book reviews, congresses and conferences, dissertations, research in progress, translations, dictionaries, encyclopedias, thesauri, abbreviations, directories, lists of periodicals, handbooks and yearbooks, works on experimental procedures, and classification systems.

Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973-1975

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Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973-1975

Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973-1975

  • Author: National Agricultural Library (U.S.)
  • Publisher: N.A
  • ISBN: N.A
  • Category:
  • Page: 340
  • View: 3039
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Hotel Management and Operations

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Hotel Management and Operations

Hotel Management and Operations

  • Author: Michael J. O'Fallon,Denney G. Rutherford
  • Publisher: John Wiley & Sons
  • ISBN: 0470177144
  • Category: Business & Economics
  • Page: 494
  • View: 9394
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Hotel Management and Operations, Fifth Edition provides a practical, up-to-date, and comprehensive approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Multidimensional case studies are a notable feature, with complex management problems portrayed from multiple viewpoints; “As I See It” and “Day in the Life” commentaries from new managers provide further real-world perspective. Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource.

Catalog. Supplement - Food and Nutrition Information and Educational Materials Center

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Catalog. Supplement - Food and Nutrition Information and Educational Materials Center

Catalog. Supplement - Food and Nutrition Information and Educational Materials Center

  • Author: Food and Nutrition Information and Educational Materials Center (U.S.)
  • Publisher: N.A
  • ISBN: N.A
  • Category: Cooking
  • Page: N.A
  • View: 7775
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Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.

Food and Nutrition Information and Educational Materials Center catalog

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Food and Nutrition Information and Educational Materials Center catalog

Food and Nutrition Information and Educational Materials Center catalog

  • Author: Food and Nutrition Information Center (U.S.).
  • Publisher: N.A
  • ISBN: N.A
  • Category:
  • Page: N.A
  • View: 1685
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Catalog

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Catalog

Catalog

Supplement 1- , Cumulative Index

  • Author: Food and Nutrition Information Center (U.S.)
  • Publisher: N.A
  • ISBN: N.A
  • Category: Food
  • Page: N.A
  • View: 2875
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Improving Food and Beverage Performance

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Improving Food and Beverage Performance

Improving Food and Beverage Performance

  • Author: Keith Waller
  • Publisher: Routledge
  • ISBN: 1136396403
  • Category: Business & Economics
  • Page: 212
  • View: 4968
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The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.

Supervision and Leadership in Tourism and Hospitality

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Supervision and Leadership in Tourism and Hospitality

Supervision and Leadership in Tourism and Hospitality

  • Author: Lynn Van der Wagen,Christine Davies
  • Publisher: Cengage Learning EMEA
  • ISBN: 9780304706860
  • Category: Business & Economics
  • Page: 188
  • View: 1141
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A guide to supervision and leadership in the tourism and hospitality industry. It focuses on managing workplace operations and the management of staff, including job design, selection and training, and monitoring workplace performance. It also deals with policies and procedures.